The weather is about to get super cold here in Texas so it’s time to whip out those warming comfort foods that make you happy and a smile to your face! We love this pot roast. It’s so easy to prep in the instapot and you could do it in the oven as well. While the recipe called for radishes I used carrots and potatoes. The only change I would make is maybe half the potatoes or leave the baby ones whole, because with the pressure cooker it really cooked them down and almost came out over done.
Sunday Pot Roast
(Adapted from The Family-Friendly Keto Instant Pot Cookbook by Anna Hunley)
1 pound radishes, rinsed and trimmed
2 cups beef broth
2 bay leaves
2 pounds chuck roast
2 tablespoons dried onion
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon black pepper
4 tablespoon butter
Place the radishes in the pot and cover with the broth. Add the bay leaves.
Place the roast on top of the radishes. Sprinkle the dried onion, garlic powder, salt and pepper on top of the roast. Top with the butter.
Close the lid and seal the vent. Cook on HIGH pressure for 50 minutes. Let the steam naturally release for 15 minutes before manually releasing.
Carefully remove the roast and place it on a cutting board. Use two forks to shred the meat. Serve with the radishes.
Optional: Use the broth to make gravy by bringing the broth to a boil and whisking in 1 to 1 ½ teaspoons xanthan gum.
Note: If desired, add 1 pound carrots, halved and trimmed, to the roast. Place them in the pot with the radishes.
